• Spectroscopy and Spectral Analysis
  • Vol. 29, Issue 12, 3259 (2009)
HU Yao-hua1、*, GUO Kang-quan1, Noguchi Gou2, Kawano Sumio3, and Satake Takaaki4
Author Affiliations
  • 1[in Chinese]
  • 2[in Chinese]
  • 3[in Chinese]
  • 4[in Chinese]
  • show less
    DOI: Cite this Article
    HU Yao-hua, GUO Kang-quan, Noguchi Gou, Kawano Sumio, Satake Takaaki. Prediction of Water Holding Capacity of Fresh Pork Using Near Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2009, 29(12): 3259 Copy Citation Text show less
    References

    [1] http://news. jgny. net/2005/6-2/114828. htm.

    [2] Brian G Osborne. Near-Infrared Spectroscopy in Food Analysis, Encyclopedia of Analytical Chemistry. Edited by Robert A Meyers. John Wiley & Sons Ltd. Chichester. ISBN0471976709.

    [5] HU Y, Guo K, Suzuki T, et al. Transaction of the ASABE,2008,51(3):1029.

    [6] González-Martín I, González-Pérez C, Hernández-Méndez J, et al. Meat Science,2003,65:713.

    [7] Horiuti T, Tiku K, Murohusi A, et al. Sizuoka tyusyou Shiken Houin Japanese,1999,(10):9.

    [8] Chan D E, Walker P N, Mills E W. Transaction of the ASAE,2002,45(5):1519.

    [9] Geesink G H, Schreutelkamp F H, Frankhuizen R, et al. Meat Science,2003,65:661.

    [10] Irie Masakazu. Jpn. J. Swine Science,2002,39(4):221.

    [11] Wierbicki E, Deatherage F E. J. Agr. and Food Chem.,1958,6:387.

    HU Yao-hua, GUO Kang-quan, Noguchi Gou, Kawano Sumio, Satake Takaaki. Prediction of Water Holding Capacity of Fresh Pork Using Near Infrared Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2009, 29(12): 3259
    Download Citation